Sourdough Cinnamon Twists

I love cinnamon buns. They have the perfect combination of sweet brown sugar and cinnamon. I decided to use an old recipe and make it fancy by adding a twist.

I first used a recipe that I made many years ago for a sourdough cinnamon bun and then instead of the classic rolled form, I gave the buns a twisted appearance.

Begin by mixing 1 cup sourdough, 1 1/2 cup flour, and 3/4 cup water in a large mixing bowl. Let the sourdough mixture rise overnight for at least 8 hours.

After 8 hours of resting, add the sourdough mixture to a large mixing bowl containing 1 1/2 cup flour, 2 eggs, 1/4 cup vegetable oil, 1/4 cup packed brown sugar, 1/2 teaspoon baking soda and 1 teaspoon baking powder. Mix well and knead for 8-10 minutes. Let the dough rest for 10 minutes before rolling out the dough.

While the dough is resting, prepare the filling. Mix 1 cup brown sugar and 3 teaspoons of cinnamon. I like having a strong cinnamon flavour so I add extra to my buns. In a separate bowl, melt 1/2 cup butter.

When the dough is ready to roll out, divide the dough into 12 equal pieces. Take a ball and roll out the dough into a long rectangular shape. Spread the butter over the rolled piece of dough and cover in cinnamon, brown sugar and raisons or currants. Carefully roll the dough tightly to contain the filling. Using a knife cut the dough lengthwise. Make sure not to cut all the way. Twist the dough to make a spiral shape and roll the dough into a ball. Place the ball into a cupcake tray.

Continue to make the rolled cinnamon buns until there is no more dough.

Let the balls rise for 1-2 hours in a warm oven. I like leaving the oven light on to create enough heat to help make the dough rise.

Once the dough has risen to double the size, preheat the oven to 375 degrees C. Bake buns for 40 minutes.

When the buns are ready, let them cool before adding a dusting of powdered sugar. Enjoy!

Ingredients

1 cup sourdough starter
3 cups flour
3/4 cup water
2 eggs
1/4 cup vegetable oil
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Filling

1 cup brown sugar
3 teaspoon cinnamon
1/2 cup butter, melted
1 cup raisins or currants

Directions

Mix 1 cup sourdough, 1 1/2 cup flour, and 3/4 cup flour in a large mixing bowl. Let the sourdough mixture rise overnight for at least 8 hours.
After 8 hours of resting, add the sourdough mixture to a large mixing bowl containing 1 1/2 cup flour, 2 eggs, 1/4 cup vegetable oil, 1/4 cup packed brown sugar, 1/2 teaspoon baking soda and 1 teaspoon baking powder. Mix well and knead for 8-10 minutes. Let the dough rest for 10 minutes before rolling out the dough.
While the dough is resting, prepare the filling. Mix 1 cup brown sugar and 3 teaspoons of cinnamon. I like having a strong cinnamon flavour so I add extra to my buns. In a separate bowl, melt 1/2 cup butter.
When the dough is ready to roll out, divide the dough into 12 equal pieces. Take a ball and roll out the dough into a long rectangular shape. Spread the butter over the rolled piece of dough and cover in cinnamon, brown sugar and raisons or currants. Carefully roll the dough tightly to contain the filling. Using a knife cut the dough lengthwise. Make sure not to cut all the way. Twist the dough to make a spiral shape and roll the dough into a ball. Place the ball into a cupcake tray.
Continue to make the rolled cinnamon buns until there is no more dough.
Let the balls rise for 1-2 hours in a warm oven. I like leaving the oven light on to create enough heat to help make the dough rise.
Once the dough has risen to double the size, preheat the oven to 375 degrees C. Bake buns for 40 minutes.
When the buns are ready, let them cool before adding a dusting of powdered sugar. Enjoy!

If you liked this recipe, check out the other recipes on the blog.